PETITE VIOLETTE’S VICHYSSOISE

BASE

1 tablespoon olive oil

6 ribs celery, roughly chopped 2 leeks, light green parts only,

roughly chopped and rinsed 1 onion, peeled and roughly

chopped

1/3 cup whole garlic cloves 10 cups chicken stock

7 Russet potatoes, peeled (about 2 ½ pounds), roughly chopped

1/3 pound bacon ends and pieces, wrapped in cheesecloth

1 tablespoon salt

½ teaspoon white pepper

Make Vichyssoise base: In a large stockpot over mediumhigh heat, heat olive oil. Add celery, leeks, onion and garlic. Cook 5 minutes then add chicken stock, potatoes, bundle of bacon, salt and pepper. Simmer 1 hour. Discard bacon bag. Using an immersion blender, puree mixture. Taste for seasoning. Mixture should be the consistency of mashed potatoes. Cool and then store in the refrigerator until ready to use. Makes: 14 cups

Per ½-cup serving: 79 calories (percent of calories from fat, 37), 3 grams protein, 10 grams carbohydrates, 1 gram fiber, 3 grams fat (1 gram saturated), 5 milligrams cholesterol, 593 milligrams sodium. TO SERVE

1 ½ cups base

2 cups heavy cream

2 cups half-and-half Salt and white pepper Chopped chives, chopped red pepper and olive oil, for garnish

When ready to serve, put 1 1/2 cups base into a large bowl. Stir in cream and half-and-half. Add more cream if needed to achieve the consistency you prefer. Season to taste with salt and white pepper and divide between serving bowls. Garnish with chives and red pepper and drizzle with olive oil. Serves: 5

Per serving: 507 calories (percent of calories from fat, 83), 9 grams protein, 13 grams carbohydrates, 1 gram fiber, 49 grams fat (29 grams saturated), 169 milligrams cholesterol, 280 milligrams sodium.

STYLED BY MAMELEYE MBAYE /EXECUTIVE CHEF CONTRIBUTED BY ADRIENNE HARRIS